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    Food and Science | Lecture 1 (2012)

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    Food and Science | Lecture 2 (2012)

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    How Phase Changes Cause: Deliciousness | Lecture 3 (2012)

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    Explorations of Chocolate Textures | Lecture 4 (2012)

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    Working with Modern Thickeners | Lecture 5 (2012)

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    The Science of Paella | Lecture 6 (2012)

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    Gelation & Heat Transfer | Lecture 7 (2012)

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    Water, water everywhere: A Study in Texture | Lecture 8 (2012)

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    Bakistry: The Science of Sweets | Lecture 9 (2012)

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    The Science of Good Cooking | Lecture 10 (2012)

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    Modernist Cuisine at Home | Lecture 11 (2012)

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    Microbes, Misos, and Olives | Lecture 12 (2012)

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    The Finale | Lecture 13 (2012)

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    Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)

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    Precision cooking: enabling new textures and flavors | Lecture 2 (2011)

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    The Many Faces of Chocolate | Lecture 3 (2011)

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    Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)

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    Food Texture and Mouth Feel | Lecture 5 (2011)

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    Gelation | Lecture 6 (2011)

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    Mixing the Unmixable | Lecture 7 (2011)

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    Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)

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    Playing with Taste through Browning | Lecture 9 (2011)

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    Molecular Differences Between Production Methods | Lecture 10 (2011)

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    Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)

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    Science in the Kitchen | Lecture 12 (2011)

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    Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)

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    The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)

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    Science and Cooking: A Dialogue | Lecture 1 (2010)

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    Sous-vide Cooking: a State of Matter | Lecture 2 (2010)

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    Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010)

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    Olive Oil and Viscosity | Lecture 4 (2010)

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    Heat, Temperature and Chocolate | Lecture 5 (2010)

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    Reinventing Food Texture & Flavor | Lecture 6 (2010)

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    Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)

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    Gelation | Lecture 8 (2010)

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    Browning & Oxidations | Lecture 9 (2010)

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    Meat Glue Mania | Lecture 10 (2010)

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    Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010)

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    Creative Ceilings | Lecture 12 (2010)